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Beef Burgundy Recipe

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This recipe for Beef Burgundy, by , is from Osborn Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie (Taylor) Finnell
Added: Sunday, September 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp olive or vegetable oil
1 lb boneless beef sirloin steak, cut into 1 inch cubes
1 lg onion, coarsely chopped (1 cup)
2 tsp finely chopped garlic
tsp pepper
2 cups ready-to-eat baby carrots
cup red wine or tomato juice
1 can (10 oz) condensed golden mushroom soup
5 cups uncooked extra-wide egg noodles (8oz)
1 Tbsp chopped fresh parsley

Directions:
Directions:
Heat oven to 350˚. In 10-inch skillet, heat oil over medium-high heat. Add beef, ion and garlic; sprinkle with pepper. Cook 5 to 8 minutes, stirring occasionally, until beef is brown and onion is translucent. Stir in carrots, wine and soup. Spoon mixture into ungreased 1 qt casserole. Cover; bake about 1 hour or until beef and carrots are tender when pierced with fork. Remove from oven; keep covered. Meanwhile, cook and drain noodles as directed on package. Place noodles on serving platter; ladle beef mixture over top. Sprinkle with parsley.

 

 

 

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